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Cioppino is a dish whose origins are rumored to be
from the Italian fishermen who worked the wharfs of San Francisco
and Monterey. It consists of a stew of white fish,
large prawns, clams and mussels, with a garlic, tomato
and white wine base.
Serves 8-10
3 Cups Marinara (your favorite prepared brand or
homemade)
1/2 Cup Butter
2 Tblsp. Garlic, minced
1 Cup Clam Juice
1 Cup of White Wine
½ lb Cod – cut into 2” chunks
½ lb Swordfish- cut into 2” chunks
6 ea. Scallops
6 ea. Prawns
½ lb Dungeness Crab Legs –Cracked at the joints
6 ea. Clams
6 ea. Mussels
1.
Melt the butter in a large, deep sauté pan.
2.
Add the garlic and stir together over medium heat.
3.
Add the marinara, clam juice and white wine and stir
to incorporate.
4.
Carefully add all fish and shell fish to the marinara
and combine.
5.
Cover and allow to simmer together for 15-20 mins.
Serve with some crusty garlic bread and a glass of
Monterey County Sangiovese. |
